Tag Archives: Lime

Seasoned Black Bean Side Dish

Picture from HoneyandBirch.com

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Seasoned Black Beans Side Dish

Jenny @ Honey and Birch

Ingredients

  • 2 15/5 ounce cans of black beans, rinsed and drained
  • 2 cups vegetable broth
  • juice of 2 limes
  • 2 garlic cloves, minced
  • ½ cup diced cilantro
  • 1 teaspoon taco seasoning
  • ½ teaspoon cumin
  • salt to taste

Instructions

  1. Combine all ingredients, except the salt in a medium pot. Bring to a boil over medium heat. Reduce heat and simmer for 20 minutes, stirring occasionally. When liquid has reduced and there is a thick gravy, season to taste with salt. Serve hot.

Please see source website for additional pictures and detailed instructions – Honey and Birch

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BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

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Kung Pao Chickpeas @ The Chunky Chef

Photo by The Chunky Chef

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Kung Pao Chickpeas

Amanda @ The Chunky Chef

Ingredients

Marinade:

  • 2 Tbsp reduced-sodium soy sauce
  • 2 Tbsp rice wine vinegar
  • 1 lime, zested and juiced
  • 1 Tbsp agave or honey
  • 1 Tbsp coconut oil, melted (or vegetable oil)
  • 1 Tbsp cornstarch
  • 1 (14.5 ounce) can chickpeas, drained and rinsed well

Stir-Fry:

  • 2 Tbsp coconut oil (or vegetable)
  • 3 garlic cloves, minced
  • 1 (1 inch) section of fresh ginger, grated
  • ½ tsp crushed red pepper
  • ½ cup peanuts
  • 1 cup bottled kung pao sauce

Garnish:

  • Green onions, thinly sliced
  • Thai chili peppers, sliced
  • Peanuts
  • Cilantro
  • Red cabbage
  • Sesame seeds

Instructions

  1. Combine all the ingredients for the marinade in a bowl. Add the chickpeas to the marinade, and stir. Cover and marinate for at least 30 minutes.
  2. In a large skillet or wok over medium heat, add the coconut oil, the marinated chickpeas and the remaining stir fry ingredients.
  3. Sauté for about 6 to 10 minutes, until the chickpeas have caramelized to your liking.
  4. Serve over rice and garnish as desired.

Please see source website for additional pictures and detailed instructions – The Chunky Chef

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

X – XO Breakfast | Huevos Rancheros

Buy the book (in Print or on Kindle)
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

During the A-Z Blog Challenge I will bring more recipes from across the web and around the world that contain BEANS and RICE to my fellow Dave Ramsey fans. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.

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Huevos Ranchero

Noelle @ XO Breakfast

Ingredients

(Ingredients modified to include Aldi brand name)

Ranchero Sauce (basically, a cooked salsa)

  • 14.5 oz. can of Happy Harvest Tomatoes w/Green Chilies
  • 1 medium or large orange or red bell pepper (stem, ribs, seeds removed)
  • 1/2 an onion, roughly chopped
  • 2 garlic cloves, smashed
  • 1 TB peanut oil (alternate Aldi Carlini Canola Oil)
  • the juice of half a lime

Huevos Rancheros

  • 2 Mission yellow corn tortillas
  • 2 Goldhen eggs
  • peanut oil (alternate Aldi Carlini Canola Oil)
  • 1 c. ranchero sauce (see above)
  • 1 c. Dakota’s Pride black beans, heated
  • Bennita queso cotija, to taste
  • avocado, sliced

Instructions

Ranchero Sauce

  • Pulse tomatoes, bell pepper, onion and garlic in food processor until somewhat smooth.  Heat oil in a pot.  Slowly, carefully pour blended mixture into pot.  Stir in lime juice.  Keep stirring and cook until slightly thickened, about 10 minutes

Huevos

  • In a lightly oiled pan (I use two) heat tortillas a few seconds on one side.  Flip.  Crack one egg over each tortilla (it’s okay if it runs off the sides).  Cook just until the white around the yolk is set.  If you want your egg yolk less runny, cover the pan with a lid until the white on top of the yolk starts to turn opaque.
  • Plate each tortilla and egg on top of 1/2 c. of beans.  Pour 1/2 c. of salsa over each egg.  Crumble cotija and fan avocado slices on top.

Please see source website for pictures and detailed instructions – XO Breakfast

Costs = $ 3.55

X - Cost

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***The mention of Aldi brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.